Boquerones are small, fresh anchovies. Methods for preparing boquerones tend to vary slightly, however, the basic principles are always the same. You first have to clean and fillet the fish. Top and tail anchovies. Slit along underside and discard innards. Open out fish. Remove central bone by lifting from tail end upwards. Rinse well.
Next, soak the fillets in either white wine vinegar or a mixture of half vinegar and half water. The vinegar will clean and bleach the fish and also soften any remaining small bones. Some cooks sprinkle the fish with salt while others feel that the fish is already salty enough. The fish has to be left for a good few hours soaking in the vinegar, but the specific length of time is up to each cook.
Once you have taken the fish out of the vinegar, the bleached fillets should be covered with virgin olive oil in order preserve them. You can then add sliced garlic as you wish, plus freshly chopped parsley.
2 lbs. fresh anchovies
White wine vinegar
Virgin olive oil
Place a layer of anchovy fillets in a shallow dish. Sprinkle with salt (optional) and pour on plenty of vinegar. Repeat with another layer, changing direction.
Leave to soak in vinegar for a few hours or overnight.
Pour off vinegar. Very gently rinse fillets. Cover fillets in virgin olive oil. Add slices of garlic and chopped parsley.